Chocolate Covered Strawberries

Posted on February 8, 2017 by admin
Chocolate Covered Strawberries
Yields 16
Chocolate covered strawberries? We’re always in the mood. Here we share how to make 2 servings:
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Ingredients
  1. 4 oz. Francheschi Chocolate Coverture
  2. 16 large strawberries
Instructions
  1. Heat the chocolate in microwave bowl for 2 minutes until melted.
  2. Dip each strawberry in the chocolate. Allow the excess to drip off.
  3. Place on parchment paper or wax paper and let cool at room temperature or in the refrigerator until it has set.
  4. If you like a very thick layer of chocolate, you may repeat the process a second time.
Notes
  1. Recipe courtesy of Franceschi Chocolate, used with permission
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Freshly Juiced Spicy Bloody Mary with Roasted Tomato and Garlic

Posted on January 31, 2017 by admin
Freshly Juiced Spicy Bloody Mary with Roasted Tomato and Garlic
It’s the weekend. Maybe you had a few too many the night before. Maybe you just want to get an early start. Either way, the Bloody Mary is a go-to brunch classic. But can you improve on a classic? Making the flavor pop Most people use canned tomato juice to make a Bloody Mary. But, on the other hand, fresh tomato juice doesn’t quite have the strong flavor you need. Raw vs. cooked This recipe splits the difference between raw and cooked for a vibrant dance of new flavor combinations. By roasting both the tomatoes and the chopped garlic, you’ll delight your palate with an earthy, pungent complexity. Freshly juiced celery and bell pepper give a sweet veggie middle ground. And the optional juiced jalapeño and hot sauce kick the whole drink into spicy high gear. Serving this up will charm even the grumpiest of late sleepers.
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Ingredients
  1. 4 medium-sized Roma tomatoes
  2. 2 stalks celery
  3. 2-3 cloves of Garlic diced/minced
  4. 1 large red bell pepper, seeded.
  5. 1 jalapeño seeded (optional)
  6. ½ cup Vodka
  7. 2 cups ice cubes
  8. Splash of hot sauce (optional)
Instructions
  1. Cut the roma tomatoes in half length wise and sprinkle minced garlic over them.
  2. Place on the roasting rack and roast in your coutertop oven at 375°F for 10 minutes or until roasted and soft.
  3. Juice the celery and red bell pepper and jalapeño.
  4. In blender, blend the roasted tomatoes on blend setting until smooth.
  5. Add the fresh juice and blend for a few seconds more. If you want more spice add splash of hot sauce.
  6. Stir in vodka and poor over ice and garnish with a stick of celery and a slice of lime.
Notes
  1. Yields: 22 oz
  2. About: Food Thinkers
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Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Chorizo & Sweet Potato Chili

Posted on January 31, 2017 by admin
Chorizo & Sweet Potato Chili
Serves 6
A fun twist on a game day and cold weather classic!
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Ingredients
  1. 8 ounces Mexican chorizo
  2. 1 small onion
  3. 1 clove garlic
  4. 1 small sweet potato
  5. 1 8-ounce can diced Rotel brand tomatoes
  6. 1 8- ounce can kidney beans
  7. 1 8-ounce can black beans
  8. 1 6-ounce can tomato paste
  9. 1 tablespoon chili powder
  10. ½ teaspoon cumin
  11. ½ teaspoon oregano
  12. 3 cups vegetable stock or water
  13. 1 bunch green onions
Instructions
  1. Squeeze the chorizo out of its casing and into a large pot. Cook the chorizo over medium heat, breaking it up as it browns. After it is fully browned, drain the excess fat from the pot (if desired).
  2. While the chorizo is browning, dice the onion and mince the garlic. Add them to the pot after draining the fat. Continue to stir and cook. Peel the sweet potato and cut it into ½ inch cubes. Add them to the pot and continue to stir and cook.
  3. Rinse and drain the beans in a colander. Add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, and water. Stir until everything is well combined. Place a lid on the pot and allow the chili to come up to a simmer. Let the chili simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened. Serve hot, topped with sliced green onions.
Notes
  1. Optional toppings: cheese, tortilla chips, sour cream.
  2. Recipe adapted by Chef Jennifer Hill Booker, used with permission
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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